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Preparation

In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.

In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.

Serve tempura with soy sauce.

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Recent Reviews

We just took receipt of the most beautiful fresh blonde morels and this recipe is just the thing! I added an extra 1/4 cup of beer to thin the batter even more (otherwise it gets stuck inside the shrooms). I fried in several batches so I threw one ice cube at a time into the batter to keep it cold and flowing.
Perfect!

A Cook from Harleysville, Pa /

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I probably won't make this again, because only because I really think you need a deep fryer for it. I just used a saucepan, and I'd recommend using a much larger pan if you don't use a deep fryer, and make sure you have an accurate thermometer to make sure the oil is hot enough. If the oil isn't hot enough, it doesn't seem to fry correctly and the tempura can get too oily. I used Sapporo for the beer, and it was great. Used sweet potato, onion, peppers, and cauliflower. The onions might have been too moist, because the breading didn't stick very well to them. If someone else tries onions, I'd recommend blotting them dry with a towel or paper towel before dipping them in the tempura.

gotbidnezz from Cleveland, Ohio /

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Like many of the other reviewers
here, I take exception to the
comments made by the reviewer from
Bloomfield Hills, MI. This looks
like a fantastic tempura recipe, and
I look forward to trying it. This
past May, I read a fantastic book on
Japanese food and cooking, and, of
course, it included tempura. Though
the people in Japan may use shoyu
and a bit of grated daicon as a
dipping sauce; the book suggested
that the true tempura afficionado
needed nothing more than a pinch of
sea salt to appreciate the light
scruptous flavor of great tempura.
I tried a pinch of salt on some
tempura, while at my favorite sushi
place, and found that to be true;
though later I used a few dipping
sauces as well, to kick up the
flavor quotient, ie: shirachi sauce,
and eel sauce.

A Cook from Detroit, MI /

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I forgot to give it forks!

jyue1 /

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If you're gonna fry... this is the batter to use! Doesn't get any easier. Much lighter than most tempura batters. I wanted to fry everything in sight and did; shrimp, artichokes, plantains...